Shrimp Etouffee Recipe

Shrimp Etouffee Recipe – Homemade and delicious, made with an authentic creole flavor and

down home taste. Bring Mardi Gras to your home!

NEW ORLEANS FOOD

This is the year everyone! This is the year I finally go to New Orleans and end my constant dreaming about the creole culture, especially its food. From the shrimp and grits, mardi gras king cake and beignets (we all know a little something about Cafe Du Monde) to the shrimp etouffee, I will be getting down on all that the “Big Easy” is known for. I am hoping to make my way there by this summer but in the meantime, I thought I would give myself a glimpse by making this shrimp etouffee recipe just in time for Mardi Gras.

WHAT IS ETOUFFEE?

Etouffee is a French word that means smothered or suffocated. Etouffee is basically a spicy stew made with vegetables and seafood in most cases; however, chicken and possibly other poultry (turkey) can also be used.

WHAT THE DIFFERENCE BETWEEN SHRIMP CREOLE AND ETOUFFEE

Shrimp creole and shrimp etouffee are somewhat similar dishes, and some people get the two

dishes confused with each other. Shrimp etouffee has more of a gravy consistency. So, shrimp etouffee is thicker than shrimp creole. Also, shrimp etoufee is a lot spicier than shrimp creole. Lastly, shrimp creole normally has a tomato base while shirmp etouffee utilizes a roux for its base.

SHRIMP ETOUFFEE

Shrimp etouffee is such a fantastic dish, rich in history and bonkers in flavor. From the creole seasoning and dashes of hot sauce to the underlying holy trinity of onions, celery and bell peppers simmering in a rich dark roux, this is one of the seafood dish I enjoy the most. I have had it at restaurants and sampled a few of the crawfish variety, and sometimes I love making it at home even more so I can vary the flavors and heat according to my personal taste. Also if you want to, you can totally make this into a crawfish etouffee as well.

HOW TO MAKE A ROUX

This isn’t a difficult dish to make. The roux may seem like the hardest part because you need to ensure that it browns and darkens without burning. Thoroughly stir in flour to a medium sized pan after melting butter over medium heat. Ensure there are no lumps. Stir frequently for 9-10 minutes. Once you get past making the roux, it is smooth sailing to complete this recipe. Making this shrimp etouffee has prepared me for NOLA in the next few months. Next I’m making this into Crawfish Etouffee. I am ready so here I come New Orleans!

*Did you make this recipe? Please give it a star rating and leave comments below!*

Shrimp Etouffee Recipe - Homemade and delicious, made with an authentic creole flavor and down home taste. Bring Mardi Gras to your home!

Course: Main Course

Cuisine: Cajun/Creole

Keyword: seafood recipes, traditional food recipes, weeknight dinner

Servings: 3servings

Calories: 480kcal

Author: Jocelyn Delk Adams of Grandbaby-Cakes.com

Ingredients

1/4cupsalted butter

1/4cupall-purpose flour

3/4cupchopped onion

1/2cupsliced celery

1/2cupchopped green peppers

1 1/2cupchicken stock

1/2cupwhite wine

1/2teaspoontomato paste

14.5ouncesdiced tomatoes, drained1 can

1tablespooncreole seasoning

1teaspoongarlic powder

1/4teaspooncayenne pepper

1tablespoonWorcestershire sauce

2teaspoonsfresh lemon juice

2teaspoonshot sauce

1poundshrimppeeled and deveined

Salt and pepper to taste

1tablespoonheavy whipping cream

Cooked rice for serving

Garnish with chopped parsley and green onion

Instructions

In a medium sized pan, melt butter over medium heat. Thoroughly stir in flour making sure there are no lumps to begin the roux. Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).

Next stir in onions, celery and green peppers and cook for a few minutes until tender, frequently stirring.

Pour in chicken stock and white wine then add tomato paste and diced tomatoes and whisk together everything.

Allow the mixture to cook for 10-12 minutes over medium heat to come together and begin to thicken then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.

Stir in heavy whipping cream then cook for 2-3 more minutes until thickened. Serve over rice and garnish with chopped parsley and green onion.

Recipe Video

Recipe Notes

Allow the roux to develop, stirring frequently for about 9-10 minutes (until dark but make sure it doesn't burn).

I tried this recipe last night, as part of a Mardi Gras supper for my family, and it was WONDERFUL! It had all of the flavors and heat I was looking for (I followed the recipe exactly), so I wouldn’t change a thing!

You absolutely HAVE to visit NOLA! My husband and I went for our min-moon and I swear I never fell in love with a city SO FAST! I definitely left my heart (and my taste buds) in New Orleans, I’ve been craving Cajun food ever since we returned and my husband even learned how to make shrimp and grits for me because I love it so much. Can’t wait to try out this recipe and add it to our arsenal, thank you for sharing! 🙂

This is the year we finally vacation to NOLA too! We’ve been chatting about it forever, so we finally decided that it’s time to make the leap and go. I’m so excited for the both of us. I want to eat all the beignets and drink all of the chicory coffee. This dish looks absolutely amazing. Pinned!

Oh Jocelyn, this sounds delicious and your photography is making my mouth water! I grew up in Texas, but never made it to New Orleans… although I got close a few times. The food! Yessss… lots of Louisiana influence and friends form the area introduced me to etouffee… and crawfish! Ohh, I haven’t made it in forever, but you’ve inspired me to start making it. It is soooo good! I am wondering, what type of creole seasoning you use? Thank you for this Jocelyn! So happy for you, finally heading to New Orleans!!

J, this seriously looks soooooo good!! I SO want to visit New Orleans!!! that is the one city I’ve never been to that I have been dying to go to!!! LOVE this shrimp etouffee! This is seriously perfection!